CTV Recipes
Search Recipes
Dark chocolate butter tarts
If you have never had a classic butter tart, this recipe is a must-try. It hits all the taste buds, and it’s so easy to make. These tarts are unbelievably gooey, buttery and flaky—a perfect treat for those with a sweet tooth.
YIELDS
8
TO
10
Ingredients
Dough
- 1 1/2 cups (340 g) unsalted butter, cold
- 1 3/4 cups + 4 teaspoons (282 g) all-purpose flour
- 1 tablespoon (10 g) kosher salt
- 1/3 cup (75 ml) cold water
Filling
- 6.7 oz (190 g) dark couverture chocolate
- 2/3 cup (132 g) dark brown sugar
- 1/4 cup (60 g) unsalted butter, room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3 tablespoons (45 ml) heavy cream
- 6 1/2 tablespoons (100 ml) maple syrup
- 1/2 cup (80 g) raisins
Directions
Dough
- Place the butter in the freezer for 10 minutes to firm up. Then, grate the butter into a bowl and place it in the fridge while you measure the other ingredients.
- Combine the flour and salt in a food processor. Add the chilled grated butter. Pulse for a few seconds, and then add the water. Continue to pulse until the dough comes together slightly. Remove from the food processor and hand-knead to bring it all together. Do not overwork the dough; it’s okay if some of it flakes off. Pat the dough into a square about two inches thick. Wrap with plastic wrap and place in the fridge to relax for 30 minutes.
- While the dough is relaxing, start the tart filling.
Filling
- Preheat the oven to 350°F.
- Melt the chocolate in a microwave and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar, butter, vanilla and salt until light and fluffy.
- Beat in the eggs, then the cream and maple syrup, followed by the raisins. Add the melted chocolate and stir to combine thoroughly. Set aside in the fridge until you are ready to use.
Assemble and Bake
- Take the brisée dough out of the fridge and lightly dust the dough and your work surface with flour. Roll out the dough to a tenth of an inch thick. Using a four and a half-inch cookie cutter, cut out rounds.
- Spray a standard-sized muffin tin with nonstick spray, then line the wells with the brisée rounds. Leave about a quarter of an inch of the dough above the rim. Place the muffin tin in the freezer for 10 minutes to relax the dough so it does not shrink when baking.
- Take the filling out of the fridge and stir it to reincorporate. Remove the lined muffin tin from the freezer and fill the tarts using a one-ounce ladle or #30 black (one-ounce) ice cream scoop.
- Bake the tarts in the preheated oven for 20 minutes. Let cool completely, then remove from the muffin tin. Enjoy!
TIP: The filling can be kept for up to one week in the fridge. It will separate as it sits, so before using it, always give the mixture a good stir.
